Summary
Highlights
Soups are integral menu items, offering various flavors, consistencies, appearances, and aromas. They are versatile, allowing for creative use of trimmings and leftovers. Soups are broadly classified into clear soups and thick soups.
Clear soups are based on clear, unthickened broth or stock and can be served plain or garnished. They are similar to stocks but broths are meat-based, offering richer and more defined flavors. Consommé is a strong, crystal-clear broth clarified with a mixture of lean chopped meat, egg whites, mirepoix, herbs, and acidic ingredients. Other clear soups include plain broths and bouillons, and vegetable soups.
Thick soups are thickened to achieve a heavier consistency. Cream soups are a type of thick soup based on a vegetable sauce or velouté sauce, often finished with heavy cream or a liaison of cream and egg yolk. Bisque is a cream soup based on crustaceans, while chowder is a hearty thick soup made with broth, milk, or water, often containing fish, shellfish, or vegetables with potatoes. Cold thick soups like gazpacho are also discussed.
The video also introduces dessert soups (like Ginataan, Oshiriku, Tong Soy, and fruit soups), cold soups, and Asian soups. Common thickening agents for soups include roux, beurre manié, liaison, rice flour, grain, and cornstarch.
Key ingredients for soup include various meats (chicken, beef, pork, lamb, fish), vegetables (carrots, string beans, turnips, tomatoes, mushrooms, celery, leek), aromatics (onion, garlic), water, eggs, cornstarch, seasonings, butter, cream, and garnishes (lemon slices, shredded vegetables, pimiento strips).
Fundamental principles for soup preparation include starting with cold water to maximize flavor and nutrient extraction, cutting vegetables to appropriate sizes for optimal flavor extraction, selecting the right protein base, simmering gently to prevent cloudiness, and regular skimming to keep the stock clear of impurities.
The video provides guidelines for cooking different ingredients: tough cuts of meat and poultry should be added early, fish towards the end. Grains and pasta require sufficient cooking time. Soaked beans and legumes should be added with liquid. Dense vegetables like potatoes and carrots need 30-45 minutes, while green vegetables should be added during the final 15-20 minutes of cooking.
Thick soups may need additional stock or water to adjust consistency during cooking. Degreasing can be done by cooling and refrigerating broth-based soups to facilitate easy removal of congealed fat, or by skimming the top layer of fat from hot soup with a ladle.